Even as an omnivore, lobster was never how I rolled. Make “lobster” from canned hearts of palm, however, and suddenly it’s affordable!
I have a large arsenal of memories around meat and seafood, yet this particular recipe is driven by my imagination. I imagine hearts of palm offer a similar texture to real lobster meat, and that kelp granules plant the idea of seafood with Old Bay and lemon filling any gaps. But you’ll have to let me know!
What makes it a Maine “Lobster” Roll?
the mayonnaise dressing and cold temperature of the lobster (or, in this case, “lobster”) salad upon serving. Connecticut lobster rolls feature warm meat in butter. Both, however, are served on a toasted bun.
Maine “Lobster” Roll
Description
I have a large arsenal of memories around meat and seafood, yet this particular recipe is driven by my imagination. I imagine hearts of palm offer a similar texture to real lobster meat, and that kelp granules plant the idea of seafood with Old Bay and lemon filling any gaps. But you'll have to let me know!
Ingredients
"Lobster" Salad
"Lobster" Roll
Instructions
"Lobster" Salad
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Roughly chop hearts of palm, then transfer to a large mixing bowl.
A food processor may be used with caution. Since hearts of palm are delicate, pulse only a few times to preserve texture. -
Add "mayonnaise", mustard, kelp (or other seaweed), and Old Bay. Mix well.
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Trim and slice scallions from root to tip. Add white and light green slices to bowl; reserve dark green ones for garnish.
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Cut cucumber into small dice, then mince parsley. Combine everything thoroughly.
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Refrigerate 30 minutes.
"Lobster" Roll
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Evenly smear buttery spread on outsides of each bun using about 1 tsp/5 mL spread per bun. Next, cut lemon into 4 wedges.
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Preheat griddle or skillet over high heat, then sear both sides of each bun (about 60 seconds per side).
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Immediately fill toasted buns with salad. Garnish with reserved scallion slices, then serve with a squeeze of lemon.
One lemon wedge is enough to finish 2 rolls.
